• Step 1

  Heat oil in large heavy skillet on MED-HIGH until oil faintly smokes. Add onions and caraway seeds; cook, stirring, 2-3 min. Add meat; cook 2-3 min, turning to brown all sides. Add garlic; cook 1-2 min.

• Step 2

  Add paprika; cook 1-2 min, being careful not to burn paprika.

• Step 3

  Add tomatoes; cook 4-5 min, stirring occasionally. Add broth; heat to boiling on HIGH. Reduce heat to MED; simmer uncovered, 25-30 min.

• Step 4

  Add cut-up vegetables; simmer 20-30 min, until meat and vegetables are tender.

• Step 5

  Ladle about one-third of the vegetables and liquid into food processor; puree. Return to pan, stirring to combine. Garnish soup with sour cream and parsley.

This is an excellent make-ahead soup that tastes even better the next day.

Note: When servings & ingredients are modified, nutrition & directions may vary.